Browne's Sauce Ribs

Browne's Sauce BBQ Ribs

Who doesn't love pork ribs? If you could do one thing to make them better then try marinading them in the deep flavours of Browne's Sauce.


Serves 4

2kg Pork/Bacon Ribs
1 Litre Chicken Stock
6 Tablespoons Maple Syrup
2 Tablespoons Brown Sugar
2 Tablespoons Cider Vinegar
2 Tablespoons Browne's Sauce
1 Heaped Teaspoon Mustard Powder


Bacon ribs will obviously be saltier than pork ribs, but they work very well. If you are using pork ribs then place the ribs in a large saucepan of chicken stock and bring to the boil. Just use water for bacon ribs. When boiling, turn the heat down until you get a gentle simmer and then cook for about an hour until tender.

Drain the ribs and put them in a large dish or baking tray. Gently warm the syrup, sugar, vinegar, mustard, and Browne' Sauce in a pan until the sugar has melted. Pour onto the ribs ensuring they are well coated. Put the ribs into your fridge for at least 3 hours.

Fire up the barbeque and cook the ribs for about 10 minutes, basting them with the marinade as they cook. If it's not barbeque season then a grill, griddle, or hot oven will work just as well.

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